Cargando…
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view....
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154098/ https://www.ncbi.nlm.nih.gov/pubmed/28471391 http://dx.doi.org/10.3390/molecules22050739 |
_version_ | 1783357634759360512 |
---|---|
author | Benito, Ángel Calderón, Fernando Benito, Santiago |
author_facet | Benito, Ángel Calderón, Fernando Benito, Santiago |
author_sort | Benito, Ángel |
collection | PubMed |
description | The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile. |
format | Online Article Text |
id | pubmed-6154098 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-61540982018-11-13 The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition Benito, Ángel Calderón, Fernando Benito, Santiago Molecules Article The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile. MDPI 2017-05-04 /pmc/articles/PMC6154098/ /pubmed/28471391 http://dx.doi.org/10.3390/molecules22050739 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Benito, Ángel Calderón, Fernando Benito, Santiago The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition |
title | The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition |
title_full | The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition |
title_fullStr | The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition |
title_full_unstemmed | The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition |
title_short | The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition |
title_sort | combined use of schizosaccharomyces pombe and lachancea thermotolerans—effect on the anthocyanin wine composition |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6154098/ https://www.ncbi.nlm.nih.gov/pubmed/28471391 http://dx.doi.org/10.3390/molecules22050739 |
work_keys_str_mv | AT benitoangel thecombineduseofschizosaccharomycespombeandlachanceathermotoleranseffectontheanthocyaninwinecomposition AT calderonfernando thecombineduseofschizosaccharomycespombeandlachanceathermotoleranseffectontheanthocyaninwinecomposition AT benitosantiago thecombineduseofschizosaccharomycespombeandlachanceathermotoleranseffectontheanthocyaninwinecomposition AT benitoangel combineduseofschizosaccharomycespombeandlachanceathermotoleranseffectontheanthocyaninwinecomposition AT calderonfernando combineduseofschizosaccharomycespombeandlachanceathermotoleranseffectontheanthocyaninwinecomposition AT benitosantiago combineduseofschizosaccharomycespombeandlachanceathermotoleranseffectontheanthocyaninwinecomposition |